Do you want to talk about a versatile sauce? Let’s talk about tzatziki. With creamy yogurt, fresh cucumber and bright herbs, this sauce goes well with just about anything. I love it with lamb, over salmon, in the morning with eggs, as a salad, or as a spread, the list goes on. It is truly a great component to a lot of dishes.
Everyone has their own version of this sauce. This is my take on it. While simple, the process requires you to drain as much liquid as possible from the cucumber. I do this by sprinkling grated cucumber with a little salt, let it rest for 10 minutes, then I squeeze the water out. Some people avoid this step all together but this is what works for me.
- 1 English cucumber, partly peeled, seeded and grated
- 2 cups Greek Yogurt (I used full fat but whatever works for you)
- 1 tablespoon chopped mint
- 2 tablespoon chopped dill
- 2 garlic cloves, grated
- 1 tablespoon EVOO plus more for serving
- salt and pepper to taste
- Spread the grated cucumber in a clean kitchen towel. Sprinkle with 1 tablespoon of salt and let it rest for 10 minutes (set it over a colander and a bowl).
- After 10 minutes, squeeze the water out of the cucumber. Discard the water. Add all the ingredients to a bowl and mix until everything is well combined.
- Serve with a generous drizzle of olive oil.